Mini Biscoff Cheesecakes Recipe
These Mini Biscoff Cheesecakes are rich, creamy, and perfectly portioned delightful treats combining the iconic biscoff flavor in a smooth cheesecake form. With a crisp biscoff cookie crust, luscious biscoff-infused cream cheese filling, and topped with whipped cream and more biscoff spread, these no-bake desserts are easy to prepare and perfect for any occasion.
- Prep Time: 1 hour 15 minutes
- Cook Time: 0 minutes
- Total Time: 13 hours 15 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 165 g biscoff cookies (about 20 cookies)
- 80 g unsalted butter, melted
Cheesecake
- 200 g whipping cream, cold
- 500 g cream cheese (2 bricks), softened to room temperature
- 100 g Greek yogurt
- 100 g powdered sugar
- 100 g biscoff spread, warmed until runny
Toppings
- 200 g whipping cream, cold
- 20 g powdered sugar
- ½ teaspoon vanilla extract
- 100 g biscoff spread, warmed until runny
- 12 biscoff cookies (for garnish)
Instructions
- Prepare the crust: Line a 12-cup muffin pan with parchment muffin liners. Crush biscoff cookies finely using a rolling pin in a ziplock bag or a food processor and transfer to a medium bowl. Pour melted butter over the crumbs and stir until the mixture resembles wet sand. Press a heaping tablespoon of this mixture into each liner to form an even crust layer. Chill the pan in the refrigerator while preparing the filling.
- Make the cheesecake filling: Whip the cold whipping cream with an electric mixer on low-medium speed until stiff peaks form; set aside. In a large bowl, beat cream cheese, Greek yogurt, and powdered sugar until very smooth and creamy. Warm biscoff spread until runny and mix into the cream cheese mixture thoroughly. Fold in the whipped cream gently, maintaining the airy texture.
- Assemble cheesecakes: Spoon about 6 tablespoons of cheesecake filling on top of each crust in the lined muffin pan. Smooth the tops using the back of a spoon, pressing the filling slightly into edges for neatness. Cover with plastic wrap and chill overnight (approximately 12 hours) to set firmly.
- Prepare the toppings: Whip the cold whipping cream, powdered sugar, and vanilla extract on low-medium speed until stiff peaks form. Transfer the whipped cream into a piping bag fitted with your preferred tip.
- Decorate and serve: Carefully remove parchment liners from the chilled cheesecakes and place them on a serving dish or wire rack. Warm the biscoff spread until runny and drizzle about 1 tablespoon on each cheesecake, spreading evenly and allowing some to drip over the sides. Pipe whipped cream swirls on top and garnish each with a whole biscoff cookie or crushed cookie crumbs. Serve immediately or keep refrigerated until serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
- Warming the biscoff spread makes it easier to incorporate into the cheesecake and drizzle on top.
- Chilling overnight makes cheesecakes firm and improves texture and flavor meld.
- Use a piping bag for neat whipped cream decoration, but a spoon can also be used.
- Keep cheesecakes refrigerated if not serving immediately to maintain freshness.
Find it online: https://oliviabakes.com/mini-biscoff-cheesecakes-recipe/
